The second our local u-pick farms open in April, my husband and I are there. We used to drag our son along too, but apparently he's too grown for strawberry picking now, which...I'm not over, but it's fine. I'm fine.
It's become our thing, just the two of us and my UV parasol, coming home with way more strawberries than any two people need and my husband will complain that we won't be able to eat all of them but we do.
We cook together all that weekend: shortcakes, muffins, jam, if we're feeling ambitious. And at some point a pitcher of home-brewed southern sweet tea full of strawberry syrup goes in the fridge, and it basically carries us through each hot summer day until we can grab some fresh peaches for tea. This is summer to us: backyard BBQs, sweet iced tea, and fresh fruits in all my drinks lol.
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Ingredients Needed
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Ripe Strawberries — fresh is ideal when they're in season, but frozen works just as well for the syrup since you're cooking them down anyway. Keep a bag in the freezer and this recipe becomes a year-round thing.
- Granulated Sugar — keeps the syrup clean and neutral so the strawberry flavor stays front and center.
- Water — for both the syrup and the tea base.
- Black Tea Bags — this is not the place for fancy loose leaf. Luzianne family-sized bags are the classic Southern choice.
- Baking Soda — my secret weapon. A small pinch neutralizes the tannins so you never end up with bitter, harsh tea no matter how long you accidentally let it steep.
How to Make My Strawberry Sweet Tea
Step 1
Make the strawberry simple syrup
Add the strawberries, sugar, and water to a medium saucepan and bring to a boil. Let it boil for about five minutes, you're waiting for the sugar to fully dissolve and the strawberries to give up all that gorgeous red color.
Step 2
Strain + set aside
Pour the syrup through a fine mesh sieve into your pitcher, pressing the strawberries gently to get every last drop.
Step 3
Brew the tea.
Bring your water to a boil, then turn off the heat. Add the tea bags and steep for 10 minutes. Remove the bags, then stir in the pinch of baking soda to rid the tea of any bitterness.
Step 4
Combine, chill + serve.
Pour the brewed tea into the pitcher over the strawberry syrup and stir well. Let it cool to room temperature, then refrigerate until cold. To serve, fill your glasses with ice cubes and tea, then garnish with a fresh strawberry or a sprig of mint!
Variations
- Strawberry Arnold Palmer — split the pitcher half sweet tea, half my homemade lemonade, and you've got a fruity, sweet-tart twist on a Southern classic. The strawberry syrup plays beautifully with the lemon.
- Strawberry Green Tea — swap the black tea bags for green tea if you want something lighter and a little more delicate. Same syrup, totally different drink.
- Sparkling Strawberry Sweet Tea — skip the water in the pitcher and top individual glasses with club soda instead. Good for parties when you want something a little more festive.
Chef's Tips
- Don't steep your tea longer than 10 minutes. Longer steeping pulls more tannins, which means bitterness! That's what the baking soda is there to fix, but prevention is better.
- Use the ripest strawberries you can find or use frozen berries. The syrup is only as flavorful as your fruit.
- Make the syrup ahead of time! It keeps in the fridge for up to two weeks, so you can have a batch ready to go all summer.
- Try swapping the ice cubes for frozen strawberries so you don't dilute your tea. And you get to eat them, too!
How to Store Your Iced Tea
- Fridge — Keep your strawberry sweet tea in a covered pitcher or airtight container for up to 3-4 days. After that the tea starts to turn. If it smells off, trust your nose and toss it.
- Freezer — You can freeze the strawberry syrup separately for up to 3 months. Just thaw it in the fridge overnight and brew a fresh batch of tea when you're ready. The fully assembled tea doesn't freeze well.
- Make Ahead — The syrup is the best thing to make ahead. It keeps in the fridge for up to two weeks, so during strawberry season you can make a big batch and have pitchers of this ready all summer with barely any effort.
Frequently Asked Questions
Yes! Honey, agave, stevia, and brown sugar all work in the syrup. Just know that each one brings its own flavor. Honey adds a floral note, brown sugar adds a little warmth and depth. Just swap 1:1 for the granulated sugar.
Absolutely; this recipe makes a full pitcher, but you can double or triple the syrup batch and store it in the fridge for up to two weeks. When company's coming, brew a fresh batch of tea and you're done in 20 minutes.
Your strawberries weren't sweet enough, or you didn't cook the syrup down long enough. Pale, out-of-season strawberries don't have enough natural flavor to carry the drink. For a big flavor boost, make the syrup and make some strawberry puree in a food processor using thawed frozen strawberries.
Keep the Pitcher Full
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Southern Strawberry Sweet Tea
Ingredients
Brew Tea
- 4 quarts water
- 5 black tea bags, family sized
- ¼ teaspoon baking soda
- Ice, or frozen strawberries, for serving
Strawberry Simple Syrup
- 3 cups ripe strawberries, hulled
- 2 cups granulated sugar
- 1½ cups water
- 1 tablespoon lemon juice
Instructions
Strawberry Simple Syrup
- In a medium saucepan, bring the cold water, strawberries, and sugar to a boil. Let boil until the sugar is completely dissolved.2 cups granulated sugar, 1½ cups water, 3 cups ripe strawberries
- Lower the temperature to medium-high heat to simmer for 5 minutes, until strawberries' color has drained into the water. Stir in the lemon juice at the end. Strain the strawberry syrup through a fine mesh sieve and pour it into your large pitcher.1 tablespoon lemon juice
Make Strawberry Iced Tea
- Bring water to a boil in a large pot, then turn off the heat. Add the black tea bags and let steep for 10 minutes. Remove the tea bags.4 quarts water, 5 black tea bags
- Add the baking soda and stir. Let the tea cool for 5 minutes.¼ teaspoon baking soda
- Add the strawberry simple syrup, pour in the brewed tea, and stir well. Let chill in the fridge until ready to serve.
- To serve, add ice and/or frozen strawberries to serving glasses, then pour strawberry iced tea into glasses.Ice
Recipe Notes
Make Ahead and Storage Instructions
- Fridge — Keep your strawberry sweet tea in a covered pitcher or airtight container for up to 3-4 days. After that the tea starts to turn. If it smells off, trust your nose and toss it.
- Freezer — You can freeze the strawberry syrup separately for up to 3 months. Just thaw it in the fridge overnight and brew a fresh batch of tea when you're ready. The fully assembled tea doesn't freeze well.
- Make Ahead — The syrup is the best thing to make ahead. It keeps in the fridge for up to two weeks, so during strawberry season you can make a big batch and have pitchers of this ready all summer with barely any effort.
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